Strawberry Dream Angel Cake

Name: Strawberry Dream Angel Cake
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 1 cup all-purpose flour; 1 1/4 cups granulated sugar; 1/4 teaspoon salt; 1 teaspoon cream of tartar; 12 large egg whites (about 1 1/2 cups); 1 teaspoon vanilla extract; 2 cups fresh strawberries, hulled and sliced; 1/4 cup granulated sugar; 1 tablespoon lemon juice; 1 cup heavy cream; 1/4 cup powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Baking & Desserts

I always look forward to springtime when strawberries are in peak season, and this Strawberry Dream Angel Cake is my go-to dessert. The light and airy angel food cake paired with luscious strawberries and heavenly whipped cream creates a delightful combination that’s perfect for any occasion. Every bite melts in your mouth, making it hard to resist just one slice. Whether it’s a picnic in the park or a family gathering, this dessert never fails to impress with its freshness and elegance.

Created by

Emily

Last updated on 2026-02-21T21:06:18.835Z

When I first made this Strawberry Dream Angel Cake, I was amazed at how simple yet impressive it turned out. The key to a fluffy angel food cake is beating the egg whites to soft peaks and gently folding in the flour mixture. I learned that over-mixing can make the cake dense, so I take my time to ensure it stays light and airy.

This cake is not just beautiful but also versatile. I love experimenting with different berries depending on what's fresh and in season. Fresh strawberries add a vibrant touch, but feel free to mix in blueberries or raspberries for a colorful twist.

Why You Will Love This Recipe
Fresh and vibrant strawberry flavor bursting in every bite.
The airy texture of the angel food cake is light and fluffy.
Perfectly sweetened whipped cream that complements the cake beautifully.

Mastering the Angel Food Cake

Creating a light and airy angel food cake requires precise handling of the egg whites. When beating the egg whites, be sure to use a clean, dry bowl as any grease can prevent the egg whites from whipping up properly. Beat them on medium-high speed until soft peaks form; this can take about 2-4 minutes. Gradually add the remaining sugar, continuing to beat until you reach stiff peaks. You'll know they're ready when the peaks stand tall and hold their shape without drooping.

Folding the flour mixture into the beaten egg whites is a crucial step. It’s important to be gentle to preserve the air you’ve just incorporated. Use a rubber spatula and fold in one-third of the flour mixture at a time, turning the bowl and scraping the sides as you go. Don’t worry if there are a few streaks of flour remaining; over-mixing will deflate the cake, resulting in a denser texture. The final batter should be fluffy and voluminous.

Perfecting the Strawberry Topping

Making the strawberry topping is a simple but vital step that enhances the overall flavor of the cake. Allowing the strawberries to sit with sugar and lemon juice is called maceration, which draws out their natural juices and enhances their sweetness. Let the mixture rest for at least 15 minutes; during this time, the strawberries will form a syrup that balances nicely with the richness of the angel food cake.

For a twist, feel free to substitute the lemon juice with lime or orange juice, which will impart a unique citrus flavor to the strawberries. If you prefer a sweeter topping, adjust the sugar according to your taste, or consider adding a splash of balsamic vinegar for a sophisticated touch. The balance between the sweet strawberries and the fluffy cake is key to achieving that dream dessert.

Whipped Cream Tips and Serving Suggestions

When making whipped cream, it's essential to use chilled equipment. Place your mixing bowl and beaters in the freezer for about 10-15 minutes before starting. This helps the cream whip faster and reach the desired texture more easily. Beat the cream until it forms soft peaks; be cautious not to over-whip, or you may end up with a grainy texture or even butter. Aim for a glossy and smooth consistency that will hold shape on top of your cake.

Serving suggestions for the Strawberry Dream Angel Cake are plentiful. Consider garnishing each slice with a sprig of mint for freshness or a sprinkle of finely grated lemon zest for a pop of flavor. This cake is excellent as a make-ahead option, as it can be prepared a day in advance and stored in the fridge; just wait to add the strawberries and whipped cream until you're ready to serve to maintain optimal texture and freshness.

Ingredients

For the Angel Food Cake

1 cup all-purpose flour
1 1/4 cups granulated sugar
1/4 teaspoon salt
1 teaspoon cream of tartar
12 large egg whites (about 1 1/2 cups)
1 teaspoon vanilla extract

For the Strawberry Topping

2 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar
1 tablespoon lemon juice

For the Whipped Cream

1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

Instructions

Prepare the cake batter

Preheat your oven to 350°F (175°C). In a medium bowl, sift together the flour, 3/4 cup of sugar, and salt. Set aside. In a large mixing bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the remaining sugar, beating until stiff peaks form. Carefully fold in the flour mixture and vanilla using a rubber spatula.

Bake the angel food cake

Pour the batter into an ungreased 10-inch tube pan. Bake for 35-40 minutes or until the cake is golden and springs back when touched. Invert the pan onto a cooling rack and let it cool completely before removing from the pan.

Prepare the strawberry topping

In a medium bowl, combine sliced strawberries, sugar, and lemon juice. Let it sit for about 15 minutes to release their juices.

Make the whipped cream

In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Assemble the cake

Once the cake has cooled, slice it into layers or serve it whole. Top with the macerated strawberries and a generous dollop of whipped cream.

Pro Tips

For a more intense strawberry flavor, consider adding a splash of strawberry extract to the whipped cream. You can also add a layer of chocolate ganache for an indulgent twist.

Storing and Freezing

To store any leftover angel food cake, wrap it tightly in plastic wrap and keep it in the refrigerator for up to three days. The cake is best enjoyed fresh but can still be delicious for a few days. If your cake is exposed to air, it may become dry, so proper wrapping is crucial.

If you'd like to prepare the angel food cake in advance, consider freezing it. Wrap the cooled cake in plastic wrap, then place it in an airtight container or freezer bag. It can last up to three months in the freezer. Thaw it in the fridge overnight before serving for the best texture.

Variations and Customizations

While the classic strawberry topping is delightful, feel free to experiment with other fruits such as blueberries, raspberries, or peaches. Each fruit will lend its unique flavor, so you can adjust the sugar and acidity accordingly. Mixing different berries could create a vibrant and colorful topping that enhances both the visual appeal and taste of your dessert.

For a richer dessert, consider adding a layer of chocolate ganache or a fruit coulis beneath the strawberries. Simply melt chocolate with a bit of cream to create a silky ganache, or purée your chosen fruit with sugar and a splash of lemon juice for a refreshing coulis. These additions will elevate the cake and introduce new flavor dimensions.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, you can use frozen strawberries, but make sure to thaw and drain them before using.

→ How do I store leftover cake?

Store the leftover cake in an airtight container in the fridge for up to 2 days.

→ Can I use a different fruit?

Absolutely! Blueberries, raspberries, or even peaches would work wonderfully with this recipe.

→ Is it necessary to use cream of tartar?

Yes, cream of tartar stabilizes the egg whites and helps the cake rise properly.